Monday, March 31, 2014

Turkey and Wild Spring Vegetable Broth for Canning!

Turkey and Wild Spring Vegetable Broth.
Vegetables included Dandelion Greens, English Plantain, Wild Garlic chives, Clover, Chickweed, and Watercress.  I used frozen turkey bones and also added balsamic vinegar, some left over white onion ends which I keep frozen, and salt.  It is probably one of the best broths that I have made.  Add water just above ingredients, simmer all day, strain and pressure can 20 minutes for pints and 25 for quarts at 10 lbs.  This would be great to make chicken soup when you are sick!

Friday, March 14, 2014

Roasted Chicken with Bradford Pear Jelly Glaze!

Bradford Pear Jelly
Back in the fall when I was experimenting with Bradford pear fruit, I thought at the time that the jelly would make a really great glaze for meat.  It has a sweet and sour flavor that would make a great addition to pork or chicken.  I pulled a jar out tonight and gave it a shot.  It did not disappoint!  I would certainly make it again.  I added some crushed red pepper to give it some spice.  It also needed a green touch for contrast so I used parsley and ground filé (Sassafras leaves).  It was excellent.

Chicken Ready to Bake
Roasted Chicken with Bradford Pear Jelly Glaze


10 lbs chicken leg quarters
1 cup Bradford Pear Jelly
1 T crushed red pepper
1 T green herb of choice (like parsley or filé)


Place chicken in greased pan.  Put jelly in microwave for 30 seconds to liquify.  Brush meat with jelly.  Sprinkle seasoning on meat.  Bake at 350 degrees for 45-60 minutes.

Just Out of the Oven!

Saturday, March 8, 2014

Dry Oven Canning, A Great Way to Preserve!

Dry Oven Canned Dehydrated Potatoes, Spinach, Rice and Beans

This is a wonderful way to preserve your dry goods like dehydrated vegetables, grains, beans, rice and pasta.  Once complete, food is protected from bugs, air is sealed out and it is good for 15 - 20 years.  You can not oven can anything wet or oily (like nuts).  This would also be a great way to preserve some of the wild leafy vegetables like Kudzu, Sassafras leaves, Curly Dock, Dandelion Greens and Plantain.

The process is very simple.  Start with dry sterilized jars and lids (use the sterilizing option on your dishwasher).  Fill your jars up to 1 inch from the top.  Place on cookie sheet.  Bake in your oven for 1 hour at 200 degrees.  Open the oven door and put lids and rings on your jars.  Bake for 30 minutes longer.

Remove from the oven and your lids should seal as they cool.  Store just as you would your other canned goods (moderate temp and not in the sun).

Tuesday, March 4, 2014

Sausage Soup with Wild Garlic and Kudzu!

This soup was a total success and resulted in a bear hug from my thirteen year old son and an exclamation that it was "The best ever!"  Middle Tennessee is still dreary with some melting snow and boggy backyards, but the one thing that is growing strong is the wild garlic.  The Kudzu is what I dehydrated last summer and plan to do again this year as it is a great addition to soups.  For this recipe if you do not have the wild ingredients, you can use green onions and dried parsley.

Sausage Soup with Wild Garlic and Kudzu


2 rolls of loose sausage hot or mild (I used one of each for a nice spicy flavor)
6 cups water
8 oz of pasta (I used large elbow)
4 small or 2 large cubes of chicken bouillon (Knorr cubes are large)
8 oz of sour cream
2 tablespoons of dried Kudzu
Handful of wild garlic chopped
salt and pepper to taste


Brown ground sausage and drain any excess grease if there is any.  Add all other ingredients except pasta.  Bring to a boil and then add pasta.  Simmer until pasta is tender.  Serve topped with Parmesan cheese (optional).